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Lauren Majewski

April 14, 2014

Zucchini Noodles with Basic Pasta Sauce

Zucchini Noodle Pasta

My first attempt with the veggetti went pretty well and the kids devoured the meal. Next time I may have to use more zucchini. It was simple and the only true difference was that the noodles were a bit more aldente’. It was an awesome alternative for me since I am gluten intolerant with breads pastas and rice. We used garlic and tomatoes with a little Italian seasoning and Parmesan cheese.

What You need:

5-6 Green or Yellow Squah

3-4 Large Fresh Organic Tomatoes

6 cloves of Garlic

a Dash of Salt & Pepper

Oregano

and Basil

Parmesan Cheese

What to do:

Wash the Squash well and peel. Using a spiralizer, create the noodles. Press the noodles in a strainer to release any moisture. If still wet then lay them out on paper towels until they are a little less moist.

Veggetti

While the noodles are drying, puree the tomatoes to create the base for the sauce. Place the puree’ in a small sauce pan and add the S&P , oregano, and basil. Let it simmer.

Then saute’ the noodles in a large pan for 3-5 minutes with a little olive oil and 2 cloves of minced garlic.

Remove from the heat and then serve the noodles in a pasta dish and top with the sauce and a little Parmesan cheese.
Easy and Delish!

Enjoy!

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Filed Under: Recipes Tagged With: veggetti, zucchini Noodles, Zucchini Pasta

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